Instructions

Rinse casings and soak it in cold water. Grind meat, potatoes and onions through a mincer twice. Add the potato flour and spices; mix thoroughly. Fill the sausage casings (the size can be varied according to taste) and tie the ends securely with a piece of cotton string.

Do not fill the skins completely, as there is a risk of breaking. Simmer the sausages for about 20 minutes in water to cover, boil the water first. The sausages can be heated by frying over medium heat 2-3 minutes. Leftover sausages freeze well.